Understanding Food Allergies: General Awareness and Label Reading
A food allergy is an immune-system reaction to a food. It is different from a food intolerance, although both can affect what someone eats and both deserve appropriate assessment.
This is general educational information, not medical or dietetic advice. Always follow the specific guidance of your allergist, doctor, or registered dietitian for managing a food allergy.
Food allergy and food intolerance are different
A food allergy can cause symptoms after exposure to a trigger food and, in some people, reactions can be severe. Food intolerance does not involve the immune system in the same way and is not the same as coeliac disease. Do not use an online article to diagnose the cause of symptoms.
If you think you may have a food allergy, speak to a healthcare professional. If someone has difficulty breathing, swelling of the mouth or throat, collapse or other signs of a severe reaction, follow their emergency plan and seek urgent medical help.
The 14 regulated allergens in the UK
UK food businesses must provide information about 14 regulated allergens when they are used as ingredients. They include:
- Celery
- Cereals containing gluten
- Crustaceans and molluscs
- Eggs
- Fish
- Lupin
- Milk
- Mustard
- Peanuts
- Sesame
- Soya
- Sulphur dioxide and sulphites
- Tree nuts
People can be allergic to foods outside this regulated list. The list explains labelling rules; it does not replace an individual diagnosis or allergy plan.
How to read packaged-food labels
Check the full ingredients list every time, even for a product you have bought before, because recipes and manufacturing arrangements can change. Regulated allergens used as ingredients must be emphasised, often in bold type.
Read precautionary statements such as “may contain” carefully and follow the advice given by your allergy specialist. A vegan label is not the same as an allergen-free claim, because cross-contact with milk, egg or other animal-derived allergens can still be possible.
Eating away from home
Tell staff clearly about the allergy and ask how allergen information is provided. For non-prepacked food, information may be written or provided by staff. If the information is unclear or you do not feel confident that the food is suitable, choose another option.
Cross-contact awareness
Cross-contact can happen when an allergen is transferred through shared utensils, worktops, fryers, storage containers or preparation areas. Someone following a diagnosed allergy plan should use the precautions recommended by their clinical team rather than relying on a generic checklist.
Keeping nutrition balanced
Removing a major food group can affect nutrient intake, especially for children or people avoiding several foods. A registered dietitian can help identify suitable alternatives and reduce unnecessary restriction.
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